Things You'll Need:
- A heavy bottomed saucepan
- A pan for boiling
- sharp paring and slicing knives
- A blender or food processor
- A serving bowl
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Step 1
Assemble these ingredients:
2 1/2 cups whole par boiled potatoes
1 Tbs ghee or peanut oil (for frying)
1 cup coarsely chopped parsley
1 small green chili pepper, cut into narrow strips
2 or 3 chopped, green onions or scallions
3 cloves of finely chopped garlic
1/3 cup of shredded fresh coconut or 1/4 cup dried
1 or 2 Tbs water (for blending)
4 Tbs ghee or peanut oil
1/4 cup water
1 tsp salt
1/4 tsp white or black mustard seed
1/4 tsp cumin seed
1/4 tsp hot cayenne
1 tsp turmeric
1 cup yoghurt
1/4 cup water -
Step 2
Peel potatoes, if desired, dice and fry in ghee/oil until golden, set aside.
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Step 3
Place parsley, peppers, onions, garlic and coconut with enough water to blend in bowl of food processor and pulse about twenty times.
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Step 4
Lightly heat 4 Tbs ghee/oil in a deep saucepan, add salt, mustard seed, cumin seed, cayenne and turmeric and increase heat to medium. As soon as the first seed pops add the parsley mixture and stir well - the popping will stop! Now add the fried potatoes and stir to blend. Heat thoroughly on low to medium flame, add the yoghourt and water and stir until the sauce is smooth and simmering. Lower heat, cover and simmer for 7 to 10 minutes.
